"Manhattan (cocktail) A Manhattan is a cocktail made with whiskey, sweet vermouth and bitters. While rye is the traditional whiskey of choice, other commonly used whiskeys include Canadian whisky, bourbon, blended whiskey and Tennessee whiskey. The cocktail is usually stirred then strained into a cocktail glass and garnished with a Maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass. The whiskey-based Manhattan is one of five cocktails named for a New York City borough. It is closely related to the Brooklyn cocktail, which uses dry vermouth and Maraschino liqueur in place of the Manhattan's"
"Rose Kennedy Cocktail Rose Kennedy (also commonly known as a ""VSS,"" ""Fire Engine,"" ""The Michele,"" ""The White Girl,"" ""The Brian Ziegler,"" ""The Sean Brady,"" or ""vodka soda splash"") is a cocktail popular in the mid-Atlantic and Northeastern United States. It consists of varying amounts of vodka and club soda with a splash of cranberry juice for color and taste. The juice sweetens the taste and takes the edge off the alcohol. The cocktail, typically garnished with a lemon or lime wedge, is based on the Cape Cod and named after Rose Kennedy, the matriarch of the Kennedy Family of Cape"
"Cheeky Vimto A Cheeky Vimto is an alcoholic cocktail. Served in nightclubs and bars, it is a popular drink among Britain's youth. Despite the name, the soft drink Vimto is not part of the cocktail. Instead it is made up of one or two shots of ruby port and one 275ml bottle of Blue WKD. However, the resulting mixture does taste very much like a regular Vimto; hence the name ""Cheeky Vimto"". Many establishments call it by other names in order to avoid breaching the trademark of the soft drink. In May 2018 WKD released a canned version of their"
"cinnamon, toasted coffee beans, saffron, mint, lemon leaves, mandarin leaves, thyme blossoms, and marjoram in a bottle. 'White Unsweetened Centerbe' is an ingredient in the forgotten (presumably French) Coup de Foudre ['Love Struck'] cocktail, included in the United Kingdom Bartenders Guild's '1700 Cocktails' (1934). Verbatim, the recipe is: 1/3 White Unsweetened Centerbe', 1/3 Red Curaçao, 1/3 Coates Plymouth Gin. Serve with a small piece of candied orange peel. 'Unsweetened' suggests that, at that time, a strictly medicinal version of Centerbe was available, perhaps similar to the homemade recipe above without the sugar syrup. Alternatively, many of the 18th century sweet"
"little champagne, and powdered sugar to taste."" Sam Meyer of Cocktailians.com puts the quantities at The drink is prepared by stirring sugar and bitters, adding whiskey and liqueur, then pineapple. These are shaken with crushed ice, the mix is strained into a cocktail glass, and then one adds the champagne. Some recipes use cognac or brandy instead of rye whiskey, Bénédictine or other liqueur in lieu of Maraschino, and orange in the place of pineapple. The methods of preparation also vary. Sam Meyer praises the cocktail saying that it's ""a marvelous drink with the spicy rye ... and the sweet"
"Martini (cocktail) The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the martini ""the only American invention as perfect as the sonnet"" and E. B. White called it ""the elixir of quietude"". By 1922 the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic"
"with smoky whiskies. Sweeter whiskies naturally go better with desserts, such as Mortlach, a Speyside whisky. Benromach (from Speyside) goes well with chocolate. The Macallan (another Speyside malt) also goes well with some desserts. Lagavulin generally pairs well with plain dark chocolate. Whisky is ideal for cooking in stir fries or any Asian cooking and as a finishing to a dish, such as the haggis on Burns Night. Whisky can be used as a marinade and also in fruit salads and traditional fruit cake. Whisky can be used in the French cooking method ""flambé"" or can be used in place"
"proportions of its components. Some Boulevardier recipes call for parts rather than 1 part whiskey, or call for two parts bourbon to one part vermouth and one part campari. Boulevardier (cocktail) The boulevardier cocktail is an alcoholic drink composed of whisky, sweet vermouth, and campari. Its creation is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called ""Boulevardier"", which appeared from 1927 to 1932. The boulevardier is similar to a Negroni, sharing two of its three ingredients. It is differentiated by its use of bourbon whiskey or rye whiskey as its principal component instead"
"is: Shake with lots of finely crushed ice and strain well into a chilled cocktail glass. Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon, if desired. Stir with ice, strain into a cocktail glass and serve garnished with a Maraschino cherry. Stir with ice, strain into a cocktail glass, twist lemon peel over the top and serve garnished with an olive, preferably one stuffed with any kind of nut. Embury also states that sherry is a nice substitute for vermouth. In an old-fashioned glass, add bitters to simple syrup and stir. Add"
"cocktail, generally using the same ingredients and garnish as a Bloody Mary (according to local custom), but with the spirits replaced by additional tomato juice or prepared mix. Bloody Mary (cocktail) A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the 1920s or 1930s; there"
"natural produce of the vine as it is possible for a fortified wine to get."" Vermouth is a common cocktail ingredient, particularly in Martinis and Manhattans. When drinking vermouth by itself, it is normally an apéritif. Vermouth is used as an ingredient in many different cocktails, as people found it ideal for lowering the alcohol content of cocktails with strong spirits as their base, for providing a pleasant herbal flavor and aroma, and for accentuating the flavors in the base liquor. As previously stated, vermouth is an ingredient in the martini, one of the most popular and well-known cocktails. At"
"Cod and the mother of President John F. Kennedy from Massachusetts. The cocktail is one of the most commonly ordered cocktails in many American bars, though usually referred to as a ""vodka soda, splash of cran."" It is served in a rocks glass. Rose Kennedy Cocktail Rose Kennedy (also commonly known as a ""VSS,"" ""Fire Engine,"" ""The Michele,"" ""The White Girl,"" ""The Brian Ziegler,"" ""The Sean Brady,"" or ""vodka soda splash"") is a cocktail popular in the mid-Atlantic and Northeastern United States. It consists of varying amounts of vodka and club soda with a splash of cranberry juice for color"
"or press. Another though considerably more recent brandy-based cocktail is the Wisconsin Badger, derived from a mix of brandy, cranberry juice, and cherry schnapps—all very Wisconsin-inspired ingredients. Pewaukee, Wisconsin is also home to the alcoholic beverage Rumchata, described as an ""horchata"" recipe containing the primary ingredients of rum and Wisconsin cream. Cooking with alcohol is also quite standard across the state. Wisconsinites commonly boil or braise their sausages (especially bratwursts) in several types of beer (most often a pilsner) with butter and onions, and ""Beer batter"" fish, typically walleye or perch, as well as cheese curds and onion rings are"
"Vodka martini A vodka martini, also known as a vodkatini or kangaroo cocktail, is a cocktail made with vodka and vermouth, a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served ""straight up"" (without ice) in a chilled cocktail glass. The drink may be garnished with an olive, a ""twist"" (a strip of lemon peel squeezed or twisted), capers, or cocktail onions (with the onion garnish specifically yielding a vodka Gibson). The vodka"
"publication of a bartenders' guide which included cocktail recipes was in 1862 – ""How to Mix Drinks; or, The Bon Vivant's Companion"", by ""Professor"" Jerry Thomas. In addition to recipes for punches, sours, slings, cobblers, shrubs, toddies, flips, and a variety of other mixed drinks were 10 recipes for ""cocktails"". A key ingredient differentiating cocktails from other drinks in this compendium was the use of bitters. Mixed drinks popular today that conform to this original meaning of ""cocktail"" include the Old Fashioned whiskey cocktail, the Sazerac cocktail, and the Manhattan cocktail. The ingredients listed (spirits, sugar, water, and bitters) match"
"Victor Alvarez, a bartender at the restaurant, mixed Hennessy with Hpnotiq to dilute the fruity flavor, resulting in a green beverage that quickly became a hit. The name 'Incredible Hulk' is also widely used amongst students in the North of England to describe a cocktail consisting of equal parts of WKD Blue and lager. It is commonly asserted that it is impossible to drink a British pint of this cocktail without vomiting before the drink has fully passed through one's system, although it is likely that this is based more on hearsay than on evidence. One version of the cocktail"
"Vodka, vanilla bean, orange peel, cloves, cinnamon and sugar. Watershed Distillery launched a pre-bottled Old Fashioned cocktail in November 2014. High quality, classic craft cocktails seem to be a growing trend in the industry that distillers are pursuing. Watershed's Old Fashioned is a signature blend of bourbon, orange and aromatic bitters, raw sugar and Ohio cherry juice blended and bottled at 70 proof. In late November 2016, Watershed Distillery announced plans to open Watershed Kitchen & Bar. Watershed will be the first distillery in Ohio to open a restaurant under the new law that allows distilleries to apply for the"
"whisky may go well with oysters and smoked fish. There are ""sweet and sour"" pairings. Chilli heat can be matched to sweetness in some whiskies. Lastly, an acidic whisky can cut through a very sweet dish as well as neutralizing excessive fat or richness in other dishes. Cinnamon, ginger, pepper, and star anise may provide a spice bridge between food and whisky. Grassy malts may be enhanced when a dish contains herbs like tarragon, basil, mint or thyme. Summer fruits may go well with malty, floral Lowland whiskies such as redcurrant, while citrus fruits may be a good match with"
"or lime), Worcestershire sauce, celery seed, horseradish, clam juice or olive brine, brown sugar or molasses, and/or bitters. Some or all of these ingredients can come pre-mixed with the tomato juice as a single ""Bloody Mary mix"" to which the vodka is added, or the drink may be hand-constructed by the bartender from raw ingredients according to the patron's preference. A common garnish is a celery stalk when served in a tall glass; other common garnishes include olives, , a dill pickle spear, lemon wedges, dried sausage, and/or shrimp (as the taste of the drink is often reminiscent of shrimp"
"sweet vermouth, and Amer Picon in place of the Manhattan's angostura bitters. The Manhattan is one of six basic drinks listed in David A. Embury's classic ""The Fine Art of Mixing Drinks"". A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring"
"martini has become a common and popular cocktail. Some purists maintain that, while it is a perfectly fine drink, it is not a true martini, which is traditionally made with gin. Vodka martini A vodka martini, also known as a vodkatini or kangaroo cocktail, is a cocktail made with vodka and vermouth, a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served ""straight up"" (without ice) in a chilled cocktail glass. The drink"
"drink called ""Cheeky V"", described as ""Port Blue and Lemonade Flavour"". Cheeky Vimto A Cheeky Vimto is an alcoholic cocktail. Served in nightclubs and bars, it is a popular drink among Britain's youth. Despite the name, the soft drink Vimto is not part of the cocktail. Instead it is made up of one or two shots of ruby port and one 275ml bottle of Blue WKD. However, the resulting mixture does taste very much like a regular Vimto; hence the name ""Cheeky Vimto"". Many establishments call it by other names in order to avoid breaching the trademark of the soft"
"Vesper (cocktail) The Vesper or Vesper Martini is a cocktail that was originally made of gin, vodka, and Kina Lillet. The drink was invented and named by Ian Fleming in the 1953 James Bond novel ""Casino Royale"". Fleming continues with Bond telling the barman, after taking a long sip, ""Excellent ... but if you can get a vodka made with grain instead of potatoes, you will find it still better,"" and then adds in an aside, """"Mais n'enculons pas des mouches"""" (—a vulgar French expression meaning ""let's not split hairs""). Bond in the next chapter, ""Pink Lights and Champagne"", names"
"Boulevardier (cocktail) The boulevardier cocktail is an alcoholic drink composed of whisky, sweet vermouth, and campari. Its creation is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called ""Boulevardier"", which appeared from 1927 to 1932. The boulevardier is similar to a Negroni, sharing two of its three ingredients. It is differentiated by its use of bourbon whiskey or rye whiskey as its principal component instead of gin. Paul Clark, writing for the food blog Serious Eats, says, ""This isn't a Negroni. It is, however, the Negroni's long-lost autumnal cousin."" He continued: Recipes vary the"
"Roy can be made ""sweet"", ""dry"", or ""perfect"". The standard Rob Roy is the sweet version, made with sweet vermouth, so there is no need to specify a ""sweet"" Rob Roy when ordering. A ""dry"" Rob Roy is made by replacing the sweet vermouth with dry vermouth. A ""perfect"" Rob Roy is made with equal parts sweet and dry vermouth. The Rob Roy includes a ""dash"" of Angostura bitters (mostly for color) and is usually served in a cocktail glass and garnished with two maraschino cherries on a skewer (for the standard version) or a lemon twist (for the perfect"
"invented a new cocktail,"" she said. ""The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said 'By Jove! This is the real hanky-panky!' The name hanky panky, which in England meant at that time 'magic', or 'witchcraft' stuck with the drink, a combination of gin, vermouth and Fernet Branca, and is still served in the American Bar at the Savoy today, as well as listed in cocktail manuals. In late 1925, the Savoy shut down the American Bar for renovations and announced the retirement of"
"Westland Distillery Westland Distillery is an American single malt whiskey distillery operating in Seattle, Washington. Whiskies made by Westland Distillery are fermented for 144 hours with Belgian Brewer's Yeast. Core range whiskies are aged a minimum of 36 months and sold at 46% abv. Westland's flagship American Single Malt Whiskey. This recipe, known as 5-malt, contains Washington select pale malt (70%), Munich malt (10%), Extra Special malt (12%), Brown malt (4%), and Pale Chocolate malt (4%). The spirit is aged predominantly in American Oak (Coopers Select, Cooper's Reserve) and occasionally 1st Fill Ex-Bourbon casks. Sherry Wood utilizes the same 5-Malt"
"invented a few years earlier in London, which has twice as much champagne as orange juice. The Poinsettia is cranberry juice with champagne (sometimes with vodka and/or Cointreau). The Soleil is made with pineapple juice. The Megmosa is a similar type of cocktail, composed of equal parts champagne and grapefruit juice. Mimosa (cocktail) A mimosa cocktail is composed of one part champagne (or other sparkling wine) and one part chilled citrus juice, usually orange juice unless otherwise specified. It is traditionally served in a tall champagne flute at brunch, at weddings, by the pint, or as part of first class"
"Bloody Mary (cocktail) A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the 1920s or 1930s; there are various theories as to the origin of the drink, as well as the origin of its name. It has many variants, most notably the Red Snapper, the"
"using Havana Club 3 Años, included double-distilled calvados and chartreuse. Marcis informed the judges that this cocktail was an hommage to Serge Gainsbourg, calling it the Gainsbourg Daisy. His third drink, The Smoky Bear began with Grade C Canadian maple syrup and a few dashes of bitters and Crema de Mezcal and finished with a dose of Havana Club 7 Años. After making it to the final round, it was time for Marcis to improvise his fourth and last cocktail of the contest using a bag of surprise ingredients. In the bag of secret ingredients given to him he found"
"bitters, then strained into a chilled cocktail glass. Over time the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel. A dry martini is made with dry, white vermouth. By the Roaring Twenties, it became common to ask for them. Over the course of the century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1 (gin to vermouth), and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 6:1, 8:1, 12:1, 15:1 (the ""Montgomery"", after British Field Marshal Bernard Montgomery's supposed penchant"
"under 7% ABV). Vermouth is the most widely used aromatised wine due to its use in cocktails and famous commercial brands such as Martini and Cinzano which are commonplace around the world. Vermouth can be sweet or dry and red, white, pink or orange. It is traditionally flavoured with an infusion of herbs, peels and spices, including wormwood but modern commercial brands are likely to be made with a sweet concentrate of flavours to maintain consistency and low-cost. Other brands include Punt e Mes, Noilly Prat and Carpano. ""Aromatised wine-based aperitifs"" are a range of beverages related to vermouth but"
"Farnell (cocktail) A Farnell is a cocktail made with Jack Daniel's whiskey or often with whiskey from the High West Distillery mixed with lemonade. The drink is usually served in an old-fashioned glass or a Collins glass with ice, and it is considered a lighter, less sweet alternative to a lynchburg lemonade. The drink was first served at the Jeremy Ranch Golf Club clubhouse in Park City, Utah, and its popularity is spreading east. The Farnell is designed to primarily be a summer drink, though the warm flavors of the whiskey mixed with the thirst-quenching properties of the lemonade and"